Chocolate Chip Biscoff Brownies with Biscoff Frosting

Sometimes I wonder if us, the food bloggers live in a world of our own. I could talk forever with you about food, food trends, food props and the list goes on but just a handful of my friends are so passionate about food. Of course, they all love to eat, but I want to talk, to chit-chat about the cake/bread we just tested.

With kids is a little different. Some of them would not touch a cake if I, by mistake, tell them it’s a healthier version of the store-bought one. (less sugar, less butter or fewer eggs)

Truth be told I don’t blame them. It took me forever to talk my husband into not eating anymore store-bought buttercream frosting.

Growing up outside US has some advantages. I don’t remember food coming from a can/box. My family had to cook everything from scratch every single day. My grandma took pride in teaching us how to cook at an early age.

I already told you I had the first peanut butter sandwich in my 20’s. Not because my family didn’t like food from a jar, but we didn’t have peanut-butter. I don’t think peanut-butter is a popular food in Romania, even nowadays. And not just in Romania, but in lots of European countries.

This is how Biscoff came to life. The peanut-free European version on peanut-butter.

If you’re a food lover you have most probably seen the Biscoff band-wagon going on in the food-bloggers world for quite a while. After eating few packages of Biscoff cookies (had to make sure they are indeed blog-worthy) I joined the Biscoff fan-club with some irresistible Biscoff brownies.

In a small bowl mix the butter with half of the chocolate chips and Biscoff. Heat in the microwave or in a heatproof bowl set over a pot of simmering water until melted.

In a mixing bowl combine the dry ingredients (flour, sugar, cocoa, baking powder and salt). In another bowl combine the eggs with the buttermilk and vanilla extract. Slowly add the wet ingredients to the dry ones.

Mix in the chocolate Biscoff mixture as well and add the rest of the chocolate chips.

Pour the batter into the prepared pan and bake for about 25- 30 minutes or until a toothpick inserted in the center comes out clean.

To make the frosting, combine the butter with the Biscoff and spread it over the warm brownie.

Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

About Roxana

Roxana has a passion for all things food, a sweet tooth that can’t be tamed and a severe case of the wanderlust
With an audience in search for real food and no fuss recipes, I make midweek meals exciting sharing approachable recipes, both sweet and savory, that taste completely sinful.

I’ve never had Biscoff, believe it or not. I guess I’ll have to look into. I couldn’t really jump on the Nutella bandwagon since it was chocolate. Of course, the bandwagon is a slightly different beast for me since mine drives at the whim of food magazines. 🙂

I agree! We must be in our own little world. I only have a few friends that I can talk about food with, and only one who enjoys healthier foods and recipes. Without the food blogging community I’d hardly have anyone to talk about food with! These brownies look fantastic! I still haven`t tried Biscoff but it looks so good 🙂

What a great recipe to entice us with after your vacation! I just bought my first Biscoff cookies yesterday–they were good–but I think your Biscoff brownies would win in a competition between the two, hands down. Now I’ll have to track down the Biscoff spread. 🙂

You’re right – us food bloggers live in a world of our own. It’s a good thing we have each other! I can honestly say that I haven’t heard fo Biscoff. Now I need to go hunt some down! Have a good weekend. 🙂

My first taste of Biscoffs was several years ago. I flew Delta airlines on a holiday trip, and biscoffs was one of the treats served. So every time my husband would fly for business, he would bring me back Biscoffs (otherwise he’d be in trouble)! Delighted when they finally hit store shelves. Ecstatic when the spread was introduced. Elated to see your recipe. Thank you for sharing the recipe. 🙂

Hi there! I'm Roxana. I have a passion for all things food, a sweet tooth that can’t be tamed and a severe case of the wanderlust. I make midweek meals exciting by sharing approachable recipes, both sweet and savory, that taste completely sinful. Read More →

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